An Obsession with All Things Handmade and Home-Cooked

Going Green

Green isn’t just good; green is great. Green is downright glorious. Green represents health, wealth, freshness, and rebirth. When it comes to food especially, every green in the visible gamut indicates a potent source of nourishment, and this is especially true as those tones grow increasingly saturated. Spirulina is a prime example, packing an unbelievable battery of vitamins, minerals, and proteins into every molecule. Potent even in the smallest doses, spirulina enjoys the rare ability to enhance average recipes, both visually and nutritionally.

Consider that scant pinch of spirulina powder nature’s food dye, with some added health benefits. With St. Patrick’s Day upon us and green eats popping up around every corner, there’s never been a better time to ditch the bottle of FD&C Green No. 3, titanium dioxide, modified corn starch, sodium benzoate, and potassium sorbate.

The funny thing is, the original St. Patrick himself was actually associated with a particular shade of royal blue, not green, contrary to popular belief. That particular hue came to represent the holiday thanks to the shamrock, which was picked to adorn one’s lapel as a vibrant, living symbol of the holy trinity. Curious what a bit of time and mythology can do to tradition.

As far as I’m concerned, it’s still perfectly fitting to pay homage to the “Emerald Isle” with another round of green goodies. If anything, it’s even more appropriate to employ the tinting powers of blue-green algae with this knowledge! It’s the best of all worlds, especially from a flavor standpoint.

Crisp, compact bites for munching solo or pairing with a light dip, you’d never know that these shamrock-shaped crackers are such healthy snacks. A gluten-free base of green pea flour contributes a distinctly nutty, roasted flavor which pairs perfectly with the subtle savoriness contributed by the spirulina. Bold additions of fresh mint, lemon, and black pepper sparkle brightly against the contrast of that dark green backdrop, yielding an invigorating combination well suited for spring festivities, and beyond.

Best of all, the basic formula is infinitely adjustable to your tastes. Green pea flour is still slightly esoteric, I’ll admit, so you can just as easily swap it for standard garbanzo bean flour instead. Herbs and seasonings are entirely flexible, too. Think fresh dill for another seasonal taste, or try cilantro with lime zest to pull the profile in an entirely new direction. As long as it’s green, it’s all good.

Preheat your oven to 350 degrees and line a baking sheet with a piece of parchment paper or a silpat.

In a large bowl, mix together the green pea flour and spirulina, stirring thoroughly to ensure that the spirulina is thoroughly distributed throughout. Add in the finely chopped herbs, zest, salt, pepper, and baking powder next, tossing to incorporate. Finally, pour in the oil and water together, and mix very well, until you create a smooth, cohesive dough. It will be very thick and you may need to use your hands bring everything together, so don’t be afraid to get in there and get messy! There’s no danger of overworking the mixture since there’s no gluten, so give it your all.

Shape the dough into an even rectangle and pat it out fairly thin by hand before moving on to the rolling pin.

Avoid using an excessive amount of additional flour, but use a tiny bit of extra flour on your work surface to prevent the dough from sticking. I had the best results when rolling it between two separate pieces of parchment paper. Roll out the dough as thinly as possible to yield the crispiest, crunchiest crackers; aim for about 1/8 of an inch. Use a small cookie cutter of your desired shape, approximately 1 inch or so in diameter, and punch out the individual crackers. Transfer the shapes carefully to your prepared baking sheet. No need to space them out too much, since they won’t spread. Just give them enough room to breath and bake evenly.

Bake 15 – 18 minutes, or until crisp and no longer shiny on top. It can be difficult to tell when they’re fully cooked due to the dark green color, but they should at least appear dry. It’s always better to err on the side of caution and pull the crackers earlier to prevent them from burning. They will continue to crisp as they cool, and if you’re not fully satisfied with the texture at that point, you can always return them to the oven for a few more minutes.

Let cool completely before snacking or stashing in an air-tight container for up to a week.

Now that is the healthiest idea that I’ve seen for making something green for St. Patrick’s Day: spirulina. And a savory cracker is a great way to use it– full of plant-powered protein, too, from the green pea flour.